Korean bar­be­cued chilli beef & quick kim­chi

taste.com.au - - COOK IT NOW - Serves 4| prep 15 mins (+ 30 mins stand­ing time) | cook­ing 15 mins

750ml (3 cups) boil­ing wa­ter 40g ( 13⁄ cup) sea salt 1 baby wom­bok (Chi­nese cab­bage), quar­tered cross­ways, leaves sep­a­rated 55g ( 14⁄ cup) caster sugar 4 gar­lic cloves, crushed 2 tbs fish sauce 11 ⁄ 2 tbs lightly dried chilli flakes 2 tbs gochu­jang (Korean red chilli paste) 650g beef eye fil­let 55g ( 14⁄ cup, firmly packed) brown sugar 250ml (1 cup) salt-re­duced beef stock 2 tbs soy sauce 1 green shal­lot, thinly sliced di­ag­o­nally

1 Com­bine the wa­ter and salt in a large glass or ce­ramic bowl. Add the wom­bok and stir un­til well com­bined. Set aside, stir­ring ev­ery 5 min­utes, for 30 min­utes or un­til the wom­bok soft­ens slightly. Drain and rinse un­der cold run­ning wa­ter. 2 Com­bine the caster sugar, gar­lic, fish sauce and chilli flakes in a large bowl. Add the wom­bok and stir un­til coated. 3 Pre­heat a bar­be­cue grill or char­grill pan on high. Spread gochu­jang over the beef to coat. Bar­be­cue for 7 min­utes each side for rare or un­til cooked to your lik­ing. Trans­fer to a plate and set aside for 5 min­utes to rest. Thinly slice the beef. 4 Mean­while, com­bine the brown sugar, beef stock and soy sauce in a saucepan. Bring to a sim­mer over medium-high heat. Sim­mer for 10-15 min­utes or un­til re­duced and thick­ened slightly. 5 Sprin­kle the beef with shal­lot and serve with the kim­chi and sauce.

“Korean bar­be­cued beef is typ­i­cally served rare, but you can cook it fur­ther if you pre­fer.”

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